brocade bean sprouts roll
By MyrlFunk
Thank you very much to the friends from the gourmet family who have been silently voting for me. Thank you for your support! Speaking of bean sprouts, our family rarely buys them. The main reason is that I don't like them very much, so I buy less.
Recipe Recommendations
- bean skin appropriate amount
- soybean sprouts appropriate amount
- pea sprouts appropriate amount
- chive moss appropriate amount
- radish appropriate amount
- tenderloin appropriate amount
- fresh shrimp appropriate amount
- purple cabbage appropriate amount
- starch appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sweet sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for brocade bean sprouts roll
1
Prepare the ingredients, forget to shoot carrots and purple cabbage
2
Add pork fillet to cooking wine, salt and starch and stir well
3
Cut the bean skins into rectangles
4
Boil water in the pan, add in the bean skins and heat them
5
Put a small amount of salt and oil in the pan, add in the pea seedlings, blanch, remove and set aside
6
Put the shrimps into the pan and cook them, set aside
7
Put a small amount of oil in the pan, add the fillet and stir-fry, add soy sauce
8
Add leek moss and shredded carrot and stir-fry
9
Add the soybean sprouts and stir-fry well
10
Add the pea seedlings and stir well
11
Add salt and sugar
12
After frying, serve out for later use
13
Put a small amount of oil in the pan, add shredded ginger and stir-fry until fragrant
14
Add the sweet flour paste and stir-fry well, add a small amount of sugar to enhance the flavor, and set aside
15
Spread the fried sauce on the bean skin
16
Put sprouts, leeks, carrots, fresh shrimp, purple cabbage, etc. on the bean skin, and roll it up from one end
17
Put on a plate and serve